Lemon Poppy Seed Cake ππ°
Lemon Poppy Seed Cake ππ°
Prep Time: 15 minutes | Cooking Time: 50 minutes | Total Time: 1 hour 5 minutes | Kcal: 260 kcal | Servings: 8 slices
_____Ingredients:_____
1 1/2 cups all-purpose flour
2 tablespoons poppy seeds
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1/2 cup sour cream
1/4 cup fresh lemon juice
1 tablespoon lemon zest
1/2 teaspoon vanilla extract
For the Lemon Glaze:
1 cup powdered sugar
2-3 tablespoons fresh lemon juice
_____Directions:_____
Preheat the oven to 350Β°F (175Β°C). Grease and flour a 9x5-inch loaf pan.
In a medium bowl, whisk together the flour, poppy seeds, baking powder, baking soda, and salt.
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
Beat in the eggs, one at a time, until well combined.
Mix in the sour cream, fresh lemon juice, lemon zest, and vanilla extract until smooth.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Pour the batter into the prepared loaf pan and spread it evenly.
Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
For the Lemon Glaze:
In a small bowl, whisk together the powdered sugar and fresh lemon juice until smooth.
Drizzle the glaze over the cooled cake before slicing and serving.
